Lightly mist a large sauté pan or walled skillet (ideally you’ll want one that is broiler-safe and also has a lid) with cooking spray and bring over medium heat. Add the ground beef and ground turkey and cook, breaking up with a spatula or cooking spoon until it starts to brown a bit and break into small chunks.

Add the chopped onion and mushrooms and stir. Continue to cook for another 5 minutes until the onions are softened and the meat is cooked through. Add the minced garlic, crushed red pepper flakes, ¼ teaspoon salt and ⅛ teaspoon black pepper and stir. Cook for another 60 seconds until fragrant.

Add the pasta sauce, tomato sauce, beef broth, balsamic vinegar, and Italian seasoning to the meat in the pan and stir until combined. Add the lasagna noodle pieces to the pan and stir to combine. Make sure the pasta is covered by the liquid.

Cover the pan and increase the burner to med-high heat to bring the mixture to a boil. Stir the contents of the pan and re-cover. Reduce the heat to med-low to allow the mixture to simmer. Simmer for about 15 minutes, stirring a few times during the process so the pasta on the bottom doesn’t stick, until the pasta is cooked.

While the pasta is simmering, add the ricotta, parmesan, and remaining ¼ teaspoon of salt and ¼ teaspoon of black pepper to a mixing bowl and stir together until well combined.

When the pasta is done cooking, remove from heat and stir the contents again. Flatten out the top and then use a spoon to add dollops of the ricotta cheese mixture across the top of the pan contents. Follow by sprinkling the shredded Mozzarella across the top.

Turn on your oven’s broiler* and place the uncovered skillet under the broiler on the top rack for 1-2 minutes (keep an eye on it, broilers can brown things quickly) until the cheese is melted and a bit browned. *If you don’t have a broiler-safe sauté pan, you can just cover the pan after adding the cheeses and continue to cook it on the burner over med-low for a few minutes to melt the cheeses.